- 1 cup 70% or higher dark chocolate (85% is the best)
- 1/2 cup fresh or frozen pomegranate arils
Place the chocolate in the double boiler and let it melt while you prepare your pomegranate.
If using fresh, slice in half (between the poles, not pole to pole), wrap your fingers around the half and slightly pull apart. Then place cut side down in one hand and using a heavy handled butter knife, use the handle to bang on the back to knock out the arils.
If using frozen measure out and pat dry in a towel.
Using a teaspoon drop into a silicon mold or on wax paper.
Refrigerate for about an hour.
Store in a glass jar in the fridge.